21 Day Aged Sirloin Steak and Cheesy Rosemary Chips

Pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the garlic parcel to the chip tray.

When the oven is hot, roast the chips on the top shelf until golden, 25-30 mins.

Meanwhile, peel and grate the remaining garlic (or use a garlic press). Halve any thick broccoli stems lengthways. Trim the bottom 2cm from the asparagus and discard.

Pop the Tenderstem® broccoli and asparagus onto a baking tray. Drizzle with oil, scatter over the grated garlic and season with salt and pepper, then toss to coat. Spread out in a single layer. 

When the chips are halfway through cooking, turn them. Remove the garlic parcel and set aside to cool.

Return the chips to the oven for the remaining time. At the same time, roast the veg on the middle shelf until tender and crispy, 10-12 mins.

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Pop the mashed garlic into a small bowl with the butter and remaining rosemary. Season with salt and pepper, mix well, then set your garlic butter aside.

When the chips have 5 mins remaining, sprinkle over the hard Italian style cheese and return to the oven for the remaining time.

Pop the (now empty) frying pan back on high heat with a drizzle of oil. Season the steaks with salt and pepper.

Once hot, lay the steaks in the pan and fry until browned, 1 min on each side. Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium rare. TIP: Cook for 1-2 mins more if you like it more cooked.

Once cooked, transfer the steaks to a plate. Spoon over the garlic butter, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw steaks. They're safe to eat when the outside is browned.